Kabocha Squash and Shrimp Soup

This is a kabocha squash soup that my Asian mother made and since then I have loved it! It's a very healthy one-of-a-kind squash soup.

Ingredients

• 1 teaspoon olive oil
• 2 green onions, chopped
• 2 pounds kabocha squash, peeled and cubed
• 1 tablespoon dried shrimp
• 2 teaspoons white sugar
• 0.5 teaspoon salt
• 1 (14.5 ounce) can chicken broth
• 1 cup water, or as needed

Steps

1. Heat olive oil in a skillet over medium heat; cook and stir green onions until fragrant, about 1 minute. Add kabocha squash, shrimp, sugar, and salt; cook and stir until squash is lightly browned but still tender, 3 to 4 minutes. Remove skillet from heat.
2. Bring chicken broth to a boil in a pot; add squash and shrimp. Pour in enough water to cover squash by 1/2 inch. Simmer until squash is tender, 10 to 15 minutes.